May 28, 2026
Version 1
AC3 Bee Hunting Protocol for the Preparation of Sucrose Reward Solutions V.1
- Martin Geria-Reines1,2,
- Lizbeth Alvarado-Vargas1,2,
- Ariana I Rodriguez-Flores1,2,
- Sara Ocasio1,2,
- Madhavi Kuchibhotla1,2,
- Elizabeth Bonano1,3,
- Cynthia Torres1,3,
- Brenda Estevez1,4,5,
- Miley Oliveras1,4,
- Jacqueline López-Vargas1,6,
- Michael Vegas Vázquez1,7,
- Brenda Mojica1,7,
- Johanney Esquilin1,2,
- Tugrul Giray1,2,
- Jose Agosto-Rivera1,2
- 1Arecibo C3 Project;
- 2University of Puerto Rico, Rio Piedras Campus;
- 3Escuela Pedro Falú Orellano;
- 4Escuela Superior Monserrate de León Irizarry;
- 5Departamento de Educación de Puerto Rico, Región Educativa de Mayagüez, Puerto Rico;
- 6American Military Academy, High School;
- 7Escuela Superior Rosalina Caraballo de Martínez, Puerto Rico
Protocol Citation: Martin Geria-Reines, Lizbeth Alvarado-Vargas, Ariana I Rodriguez-Flores, Sara Ocasio, Madhavi Kuchibhotla, Elizabeth Bonano, Cynthia Torres, Brenda Estevez, Miley Oliveras, Jacqueline López-Vargas, Michael Vegas Vázquez, Brenda Mojica, Johanney Esquilin, Tugrul Giray, Jose Agosto-Rivera 2026. AC3 Bee Hunting Protocol for the Preparation of Sucrose Reward Solutions. protocols.io https://dx.doi.org/10.17504/protocols.io.dm6gp74pjgzp/v1
License: This is an open access protocol distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited
Protocol status: Working
We use this protocol and it's working
Created: May 25, 2026
Last Modified: May 28, 2026
Protocol Integer ID: 317885
Keywords: Bee Hunting, sucrose solution, 2 M sucrose, 0.5 M sucrose, solution preparation, laboratory protocol, graduated cylinder, magnetic stirrer, Erlenmeyer flask, volumetric adjustment, bee reward, Arecibo C3, ac3 bee hunting protocol for the preparation, laboratory preparation of sucrose solution, ac3 bee hunting protocol, sucrose reward solutions this protocol, sucrose reward solution, laboratory preparation, laboratory instrument, correct use of laboratory instrument, preparation, procedure, erlenmeyer flask
Funders Acknowledgements:
NSF Arecibo Center for STEM Education, Computing, and Community Engagement
Grant ID: 2321760
NSF Arecibo Center for STEM Education, Computing, and Community Engagement
Grant ID: 2321761
NSF Arecibo Center for STEM Education, Computing, and Community Engagement
Grant ID: 2321759
USDA-OPPE (NIFA)
Grant ID: AO242501X443G006
Abstract
This protocol describes the laboratory preparation of sucrose solutions (2 M and 0.5 M). It details the correct use of laboratory instruments, including a balance, hot plate with magnetic stirrer, graduated cylinder, and Erlenmeyer flask. The procedure ensures the accuracy of the final volume by adjusting to the mark in a graduated cylinder.
Guidelines
- Use distilled or deionized water for all solutions.
- Ensure the balance is tared before each weighing.
- Clean all glassware before and after use.
- Label all containers immediately after preparation.
Materials
Sucrose (laboratory grade or white sugar):
- For 2 M solution: 1,369.2 g
- For 2 M solution: n: 171.15 g
Distilled or deionized water
Absorbent paper / paper towels
Analytical or laboratory balance
Weighing tray or weighing paper
Hot plate with magnetic stirrer
Graduated cylinder (capacity according to final volume)
Erlenmeyer flask or heat‑resistant beaker (capacity according to final volume)
Magnetic stir bar
Storage container with lid (capacity according to final volume)
Heat‑resistant gloves
Safety goggles
Safety warnings
- Hot plate and heated water (80‑90 °C) can cause burns. Use heat‑resistant gloves.
- Wear safety goggles at all times to protect against splashes.
- Handle glassware (graduated cylinder, Erlenmeyer flask) carefully to avoid breakage.
- Do not boil the water; heating to 80‑90 °C is sufficient.
Preparation of 2 M Sucrose Solution – Final volume: 2 liters
Clean and organize the work area.
Verify that the balance and the hot plate are functioning correctly.
Weigh the sucrose
Place a weighing tray on the balance platform.
Press the tare button (zero adjustment) so that the balance reads 0.000 g with the empty tray.
Carefully add sucrose until exactly 1,369.2 g is reached.
Prepare the initial volume of water:
Measure 1 L of distilled or deionized water using the graduated cylinder.
This initial volume (1 L) is smaller than the final volume (2 L) to facilitate the dissolution of the amount of sucrose (1,369.2 g). The total volume will be completed after adjusting to the mark in the graduated cylinder.
Transfer this liter of water to the Erlenmeyer flask or heat‑resistant beaker.
Heat the water and activate stirring:
Place the magnetic stir bar inside the container.
Turn on the hot plate and raise the water temperature to 80‑90 °C (boiling is not necessary).
Turn on the magnetic stirrer at low speed, gradually increasing the speed to maintain stable mixing.
Add the sucrose:
Add the weighed sucrose little by little into the hot water while stirring continuously.
Keep stirring until the sucrose is completely dissolved and the solution appears clear and homogeneous.
Transfer to the graduated cylinder and adjust the volume to the mark:
Pour all the solution from the flask into the 2 L graduated cylinder.
Adjust the final volume with distilled or deionized water until the lower meniscus coincides exactly with the 2 L mark.
Mix the final volume solution after adding remaining water to ensure homogenous mixing .
Store and label:
Transfer the final solution to a clean storage container with a secure lid.
Close the container and mix the final solution after adding the remaining water to ensure homogeneous mixing.
Label the container with the following information: concentration (2 M sucrose), preparation date, and the name of the person responsible for the preparation.
Store the final solution in a refrigerator. Keep the container closed and avoid direct sunlight.
Preparation of 0.5 M Sucrose Solution – Final volume: 1 liter
Clean and organize the work area.
Verify that the balance and the hot plate are functioning correctly.
Weigh the sucrose:
Place a weighing tray on the balance platform.
Press the tare button (zero adjustment) so that the balance reads 0.000 g with the empty tray.
Carefully add sucrose until exactly 171.15 g is reached.
Prepare the initial volume of water:
Measure 500 mL of distilled or deionized water using the graduated cylinder.
This initial volume (500 mL) is smaller than the final volume (1 L) to facilitate the dissolution of the amount of sucrose (171.15 g). The total volume will be completed after adjusting to the mark in the graduated cylinder.
Transfer this volume of water to the Erlenmeyer flask or heat‑resistant beaker.
Heat the water and activate stirring:
Place the magnetic stir bar inside the container.
Turn on the hot plate and raise the water temperature to 80‑90 °C (boiling is not necessary).
Turn on the magnetic stirrer at low speed, gradually increasing the speed to maintain stable mixing.
Add the sucrose:
Add the weighed sucrose little by little into the hot water while stirring continuously.
Keep stirring until the sucrose is completely dissolved and the solution appears clear and homogeneous.
Transfer to the graduated cylinder and adjust to the mark:
Pour all the solution from the flask into the 1 L graduated cylinder.
Make up the solution to the final volume with distilled or deionized water until the lower meniscus coincides exactly with the 1 L mark.
Close the container and mix the final solution after adding the remaining water to ensure homogeneous mixing.
Store and label:
Transfer the final solution to a clean storage container with a secure lid.
Close the container and mix the final solution after adding the remaining water to ensure homogeneous mixing.
Label the container with the following information: concentration (0.5 M sucrose), preparation date, and the name of the person responsible for the preparation.
Store the final solution in a refrigerator. Keep the container closed and avoid direct sunlight.
Acknowledgements
This protocol was supported by the NSF Arecibo Center for STEM Education, Computing, and Community Engagement (Grant Nos. 2321760, 2321761, 2321759) and USDA-OPPE (NIFA) (Grant No. AO242501X443G006).